World Congress on Food Science and Technology
October 29th – 31st, 2018 Dubai, UAE
Theme: Food Technology 2018 Research and Innovations from Global Food Industry

The Planning Committee for the 2018 World Congress on Food Science and Technology is pleased to invite abstract proposals for oral presentations, interactive poster presentations, young research forums, workshops and symposiums. This conference presents principal investigators, researchers, faculty, students, industries and policy makers, the opportunity to share, learn and explore innovations in research methods, the cutting-edge research findings and implications for policy and practice.


This year’s conference theme, “Food Technology 2018 Research and Innovations from Global Food Industry” reflects transformation of food science and nutrition security. Specifically, this three day event provides an excellent opportunity  for the food scientists, dietitians  practitioners, faulty and other allied agronomist professional to actively participate in communicating current breakthroughs in food technology, activities that are taking place, long-standing exchange of ideas and best practices concerning to education, leadership, practice, research, informatics, and quality management.


We strongly encourage you and your associates to submit abstract and showcase your innovative work supported by evidence in the food science and technology


We invite you to contribute with oral, poster, young researcher; workshop/symposia on the topics include, but are not limited to, the following:


We look forward to receiving your submission and registration. Please feel free to contact us if you have any questions or comments.


Click here to submit an abstract to this conference


  • Research Reports: Presentations of original scientific data collected by the authors.
  • Special Interest Reports: Presentations of new or unique services, programs, theories or innovations, as well as the organisation, regulation and management of services, education, research development and service delivery
Food and Public Health
Nutrition and Diabetes
Nutrition and Food Sciences
Diabetes Nutrition
Sports Nutrition
Advanced Food Processing Technologies
Animal & Plant Nutrition
Dates Nutrition
Emerging Technologies in food processing and preservation;
Food Biotechnology Studies
Food Chemical Engineering
Food engineering
Food Engineering Model: Past, Present and Future
Food Fortification
Food Grading
Food Industry: Edible oils and Others
Food Laws policy and governance
Food Marketing and Economics
Food Microbes: Probiotics and Functional Food
Food Nanotechnology
Food packaging
Food preservation
Food Processing Technology
Food Rheology
Food storage
Food substitution
Food Waste Management
Food-borne Pathogens
IPR in Food Technology
Mass Spectrometry in Food Technology
Molecular gastronomy
New product development
Novel ingredients and Nutrigenomics
Nutrition Economics
Nutritional Values
Nutritionist Communications
Postharvest and Food Packaging Technology
Space food
The Chemistry of Food Ingredients